12 Dec 2012
In Japan, soba restaurants are places considered where you drink sake, particularly for Edokko – real Tokyo people who have been living there for generations since the Edo period as soba was one of the first popular food.
In order to introduce this brilliiant culinary culture, well-known Sake Master, Toshi Maeda from Maedaya and Taka Kumayama from Shimbashi, Melbourne's only handmade soba restaurant joined forces and conducted the magnificent Sake x Soba Matching 4 Course Lunch Event last Sunday.
According to Toshi, it was fully booked-out within 24 hours via a newsletter from online store, SAKE JAPAN. "You can tell how much Melbournians are interested in sake just from that."
Let's see what was served by Taka and how Master Toshi matched them with sake! Here we go!
The first course was agesoba, deep fried soba noodle paired with Kizakura Sparkling Junmai Hoshi No Nagare, or KIRIN Megumi beer.
Hoshi No Nagare is a very light sake with only 6.5% of alcohol with a slight sweetness and subtle koji (malted rice) flavour.
This perfect appetiser is highly recommended to those who are new to sake, particularly to the ladies.
While guests were enjoying the crunchy fried Soba, Sake Master and Soba Master welcomed their guests.
Master Taka also starts to make Soba!
The second course consisted of Ocean Trout Sashimi Salad with Shirataki Shuzo Uonuma Tanrei Junmaishi (Pure Rise Sake).
The dry, crisp, soft clean taste matches well with the rich ocean trout.
So, what's Junmai? what's Daiginjyo? What's the difference?
Guests were very much interested in Sake Master's little lecture about Sake grading and its making process.
Master Toshi says "The sake making process is a bit like the combination of beer, whiskey and wine making. Just like wine, you've got to pair it according to weather and serve it with food that matches with it. Hot heavy sake for rich meat in the cold winter, chilled sake for fresh seafood in the hot summer. If you want to appreciate the real taste of the sake, it has to be at room temperature."
The third course was Kamo Shio (Grilled Duck Fillet with Salt).
Surprisingly the rich and succulent duck dish flavoured only by salt, goes so well with room temperatured Tohoku Meijo Hatumago Kimoto Junmai's deep and wide flavour.
As well as serving guests, Master Toshi also has to taste of course….then he said…
"This is great!"
One that day, the main course was Master Taka's speciality soba. Guests could choose from Kake (noodle soup) or Seiro (with dipping sauce).
Master Toshi chose a smooth and dry Rihaku Shuzo Rihaku Junmai Blue Purity to complement the flavours of the soba.
So, what do the guests think about this sake x soba matching lunch event?
Many guests were wowed by the aroma of the broth and the texture of the soba.
The event wrapped up with a very unique dessert – sake pudding.
One of Toshi special creations, it's very popular at his own restaurant, Maedaya. It is served with Choya Yume Wine, a popular Japanese version of dessert wine.
The sweet and sour flavour of this quality white wine with ume apricot with a smooth and light textured pudding. It was such a lovely end to the special course lunch event.
All the guests left the door with big smiles and slightly red cheeks. Two masters had a great big smiles promising a future Sake and Soba matching event.
